Mamans French Roast Chicken

Add salt, pepper and herbs de Provence and drizzle with olive oil until the vegetables are coated

Preheat oven to 425 degrees F

Scatter the chopped vegetables into a roasting pan and drizzle olive oil liberally. Add salt, pepper and herbs de Provence until vegetables are well coated and then lay them at flat as much as room will allow into a single layer

Rinse chicken, using a paper towel dry the chicken completely inside and out

Cut the butter into small cubes and scatter and spread over the bird

Season the chicken with the herbs de Provence or Italian seasoning, salt and pepper to your liking

Add 2 Tablespoons of water to the vegetables but you don’t want to cover the vegetables in water

Place the bird directly on the vegetables. Put it in the oven for 20 minutes at 425 F

Turn down the oven to 400 F and roast the chicken for 55 to 70 mins more (depending on your oven) or until a meat thermometer inserted into the high part of the thigh registers at 165 F

Every 20 mins while the bird is cooking, baste it with the melted butter and the mixture in the pan

Ingredients:

Whole 3 lbs. chicken

1 pounds carrots cut in rounds

1 pounds potatoes cubbed

2-3 Tablespoons butter, softened

3 Tablespoons olive oil

2 teaspoons Salt

2 teaspoons dried herbes de Provence or dried Italian seasoning

Fresh Thyme, Rosemary, *optional Lavender

On Saturdays this is usually my go to dinner that I’ll make for our family. It’s a simple, one dish recipe where I can prepare the peeling and cutting the vegetables the night before (for the potatoes make sure you cover them completely in water overnight or else they will turn brown). The aroma’s from the chicken and the herbs will have your mouth watering and will fill your house with tenderness and warmth. Crispy on the outside; juicy and tender on the inside your kids will be licking their plates clean and before you know it asking for seconds!